STEP 1/10
Parboil the water parsley in boiling water for 10 seconds, take a cold shower, and strain it through a sieve
STEP 2/10
Put the squid in boiling water (can be used as it is) and blanch it for 3 to 5 minutes
STEP 3/10
There was no ripe kimchi, so I washed the cabbage kimchi seasoning, squeezed out the water, added a teaspoon of perilla oil, and mixed it
STEP 4/10
Add a little herb salt to 2/3 bowl of brown rice, 1 teaspoon of perilla oil, and mix thoroughly
STEP 5/10
Cool the blanched squid in cold water, remove the water, and cut the body horizontally. (Cutting it horizontally is better because the squid is less dried than vertically!)
STEP 6/10
I'll spread the seasoned brown rice on the seaweed for kimbap
STEP 7/10
Squeeze out the squid and water and spread the seasoned cabbage kimchi
STEP 8/10
Put water parsley on top of it'em
STEP 9/10
Hold the ingredients with your fingers so that they don't collapse, fold the ends of the seaweed feet to the point where the ingredients come and roll them
STEP 10/10
Instead of cutting it right away, roll it again, and let it sit for about 5 minutes before cutting it.
+ If you blanch water parsley for a long time, it'll go away, so blanch it for 10 to 15 seconds
+ You have to cut the squid's body horizontally so that it doesn't dry even after you cut it
+ Don't cut the kimbap right away. Leave it for 3 to 5 minutes and cut it with a dry knife ^^
+ If you want to eat something delicious, add salt to the water parsley and rice seasoning ^^